Pre-heat the oven to 180°C/Gas Mark 4.
Line the bottoms of the cake tins with non-stick baking parchment.
Break up the chocolate and chop the butter into small chunks. Put into a heatproof bowl along with the milk. Melt the mix over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Once melted, remove from the pan, then whisk in the soured cream, sugar and the vanilla essence.
Lightly whisk the eggs and stir into the mix. Sieve the flour and cocoa powder and beat into the mixture. Divide the mixture between the 3 tins and bake in the oven for 30 minutes until slightly risen and firm to the touch. Allow the cakes to cool in the tins.
Make The White Cream Cheese Frosting: Break up the white chocolate and chop the butter into small cubes. Put into a heatproof bowl and melt over a pan of simmering water – make sure the bottom of the bowl does not touch the water. Once melted, remove the bowl.
Sieve the icing sugar and beat into the mix, along with the soft cheese. Allow to cool and thicken. Sandwich the 3 cakes together with the frosting.
Make The Icing: Break up the milk chocolate and melt in a heatproof dish over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
Sieve the icing sugar and cocoa powder together in a bowl and beat in the butter. Add the melted chocolate and the milk and beat well. Use this to ice the side and top of the cake. Put back in the fridge to set.
Drip: Break up the dark chocolate and melt as before over a bowl of simmering water. Pour some over the top of the cake and allow some to drip down the sides, then leave to cool. Decorate with your favourite Easter eggs and chocolate bunnies.